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Eight Treasure Quail


Eight Treasure Quail
5 to 10 quail, whole or cut each one in half
2 Tablespoons Jinan ham
20 canned lotus seeds, each cut in half
1/4 pound fresh pork leg, slivered
3 Tablespoons canned bamboo shoots, slivered
2 Tablespoons goji berries
1 Tablespoon cornstarch
1/2 cup strips of peeled ginseng, each with any thin roots attached
2 teaspoons coarse salt
1 Tablespoon Shao Xing wine
1 Tablespoon peeled and minced shallots
1 Tablespoon peeled and minced fresh ginger
10 whole cloves
2 Tablespoons minced fresh lobster
1/2 cup cornstarch
1 cup vegetable oil
1. Steam quail for ten minutes over boiling water, then toss with the tablespoon of cornstarch and shake off any excess.
2. Put quail in a bowl, add all other ingredients except the oil, and toss well coating everything with the cornstarch. Then shake and discard any excess cornstarch.
3. Add oil to a large pot, heat it and add the quail and all other ingredients, and deep fry until the quail is a light golden color. Then remove it from the oil, cut each quail into serving size pieces. Serve on a large pre-heated platter.

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